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Wednesday, October 14, 2009

Oatmeal Cake - Outdoor Wednesday

Today's recipe is for an oatmeal cake. I thought it would be interesting to see a field where oats are grown in the early summer.

Then again just before the crop is harvested.

Rolled oats anyone?

I'm responsible for providing cake and pastry for a large group of women who enjoy a morning "coffee" several times a year. While I love these gals, I don't want to spend hours in the kitchen or break the bank feeding them. Pride prevents me from sacrificing taste and flavor or short changing them, but I've learned not to stress about occasions such as this and try to make quick work of what has to be done. I started with several pans of cinnamon rolls, chosen because they are inexpensive and can be finished on sight. Their aroma fills the room and is guaranteed to stimulate the poorest of appetites while enhancing your reputation as a cook. I rounded out my contribution and added variety to the table with two additional cakes, one sweet and the other more European in taste. For this occasion I made oatmeal and pumpkin cakes. Today we're going to tackle the very sweet oatmeal cake. How sweet? It falls into the icky, sticky, ooey, gooey realm of cooking. To be honest, I don't care for it at all and the thought of eating it puts me into sugar shock, though I do have to laugh at myself. I'm not great at determining food trends or what will capture the fancy of others. I bet that cupcakes would have three months of fame four years ago and they're still going strong. Predictions like that keep me humble and in my place. Oatmeal cake is like that. The first time I made it I was sure no one would eat it. They loved it then and they love it now. Today's recipe is not original and my aversion to super sweet has kept me from playing with it. The recipe is really simple. The only change I've made is to replace the broiled topping with an icing that's used on German chocolate cake. If you like your cake really sweet and moist, you'll love this confection. If your tastes run to the just barely sweet, come back tomorrow for my special pumpkin cake. Here's the recipe for oatmeal cake.Oatmeal Cake...from the kitchen of One Perfect Bite, courtesy of Nancie McDermott

Directions:1) Combine oatmeal, butter and boiling water in a medium bowl; stir. Set aside for 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch rounds or one 9 x 13-inch pan. If making a layer cake, I suggest you line cake pans with parchment or wax paper and grease and flour it as well.2) Combine flour, baking soda, salt and nutmeg in another medium bowl; whisk to combine.3) Combine granulated sugar, brown sugar, eggs and vanilla in the bowl of an electric stand mixer. Beat for 2 minutes at medium speed, scraping sides of bowl as necessary.4) Stir flour mixture into the egg mixture in 2 batches, beating just until flour disappears. Mix in oatmeal mixture, stirring and folding to combine everything into a nubby but well-mixed batter.5) Scrape batter into prepared pan/pans. Bake 25 to 30 minutes for round pans and 35 to 40 minutes for a rectangular pan. Cake should be golden brown and pulling away from edges of pan and spring back when lightly touched.6) Cool cake on a wire rack for 10 minutes. If using round layers turn them out and finish cooling on racks. A rectangular cake can cool it its pan.7) To make frosting: Combine butter, evaporated milk and sugar in a saucepan set over medium heat. Bring to a gentle boil, stirring occasionally. Remove from heat; stir in vanilla, pecans and coconut. Beat with a whisk, spoon or electric hand mixer until the frosting is thick and cooled. If making a layer cake, spread between two rounds and on top layer. If making a rectangular cake spread it over the top. Yield: 8 to 16 servings.

Oh my gosh!!! I could only eat a small piece of this I'm sure, but German Chocolate frosting is my favorite..and I just love it. My husband came walking by, saw your cake and immediately put in an order for one. So,myself will be in the kitchen tomorrow. Thanks so much for all your wonderful recipes and your lovely site. I always enjoy my visits here..

Looks good! And the cinnamon rolls... oh how I love a good cinnamon roll. I have been visiting you often in the past few weeks & I love your style. Thanks for sharing so many goodies with us. I'll be back for pumpkin cake tomorrow.

Mary... Moist and ooey, gooey are two of my favorite styles of cake. Whether I am eating with my fingers or with a fork… I always have to lick the stickiness off. This recipe is definitely a must make cake! Thanks…

I am with you on the sweetness scale Mary. Not to mention the whole cupcake trend. Really? A whole store that just sells cupcakes, and not inexpensive, just opened up near me. I will be amazed if they stay in business until January.

Mary, I like sweet desserts, but unfortunately I'm always struggling with my weight, so I try to keep them at a minimum. Your oatmeal cake has the benefit of having a whole grain in it, so I could use that as an excuse ;-) The pumpkin cake sounds good ...looking forward to seeing that as I like the flavor of pumpkin.

I enjoyed the farm photos..living here I don't see many fields of grain.

Hi Mary, thanks for your visit to my place today..the oatmeal cake looks wonderful, but I am going to wait for the Pumpkin Cake recipe..Do you know how to substitute eggs in a recipe with something that will work as well??? I have grands who are allergic to eggs..thanks, Baba

I am trying this recipe as soon as I can-YUM! This is a truly divine blog-I am so glad you came to visit my new blog because now I have found a real treasure. I look forward to looking at ALL of your recipes. Best wishes, NM.

I'm grinning from ear to ear! I wondered how you'd get Oatmeal Cake into an Outdoor Wednesday post! Brilliant! love love love it.And I need to try this ASAP. Nothing makes me happier with my morning coffee than a little somin sweet!xoxoxoRobinAll Things Heart and Home

I love discovering special MARY blogs and this is definitely a great find! The photos are lovely. I'll bet I'd like the lasagna--I love butternut ravioli--but I can hardly wait to make the pumpkin butter.

My mother made oatmeal cake when I was growing up. I haven't made it in 30 years! This will be fun.

You made me smile you wrote "Yours would be very good for my waistline " about my table with carots cabbage and so on. Well after that dinner we can have this for dessert.Congratulations for you on that other side!I have never tasted pumkincake. MB

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